Cinnamon-Pecan Cookie Crust

Directions

1. 1
   In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy.
2. 2
   Add the egg yolk, lemon zest and the vanilla and beat until combined.
3. 3
   In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt.
4. 4
   Add to the wet ingredients and beat just until combined.
5. 5
   Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.
6. 6
   Preheat the oven to 350.
7. 7
   On a lightly floured surface, roll out the dough a scant 1/4 inch thick.
8. 8
   Cut the dough into 4 pieces and transfer to 2 baking sheets.
9. 9
   Bake in the upper and lower thirds of the oven for 15 minutes, or until crisp; shift the pans from top to bottom and front to back for even baking.
10. 10
    Let cool on a wire rack.
11. 11
    Transfer the pastry to a sturdy resealable plastic bag and crush gently using a rolling pin.
12. 12
    Transfer the crumbs to a food processor, add the remaining 6 tablespoons of softened butter and process until moistened.
13. 13
    Press the crumbs into a 9 1/2-inch fluted tart pan with a removable bottom, forming an even layer all around; pack the crumbs tightly.
14. 14
    Refrigerate the tart shell until chilled, about 15 minutes.